Grandma’s Strawberry Rhubarb Pie Recipe

As I mentioned when I started this blog, my grandmother was an excellent baker. Although I may not be as talented as she was, I’ve inherited most of her classic dessert recipes and have been attempting to recreate them as best as I can! Her recipes were and still are adored by the entire family. My grandma’s strawberry rhubarb pie was definitely one of her biggest hits and, I’ve been wanting to make it for ages. However, I find rhubarb can be quite difficult to find especially when it’s not in season.

Seeing as many grocery stores don’t stock rhubarb, and I don’t have any growing in my garden, I made my way to a local farmer’s market this past weekend. I find the experience of shopping at a farmer’s market very enjoyable and I love knowing that the produce I’m purchasing is fresh and local. If you are on the hunt for rhubarb, I would definitely recommend checking out one of your local markets!

Once you have the rhubarb and the strawberries, the rest is really quite simple! Not only are all my grandma’s recipe’s delicious they are incredibly easy to make and require few ingredients.

Grandma’s Strawberry Rhubarb Pie Ingredients

9″ Pie crust *

2 cups of chopped rhubarb

2 cups of chopped strawberries

6 tbsp of flour

1 & 1/4 cups of sugar *

1 tbsp butter

* Any store-bought pie crust will do the trick but I will be posting an amazing recipe for homemade dough shortly!

* The original recipe calls for 1 & 1/2 cups of sugar. I usually tend to cut down the sugar in most of my grandma’s recipes as they tend to be on the sweeter side. However, as this was my first experience cooking with rhubarb, I didn’t want to risk cutting back too much! That being said, I think cutting it down to a cup would work just as well.

Cooking instructions

Preheat your oven to 450.

In a large bowl, combine chopped strawberries, rhubarb, flour, and sugar.

Stir it all together until well combined. You will notice that the filling will turn pink and will have quite a thick consistency. This is what you want!

Pour the filling into the pie crust and place more dough over top.

Begin baking at 450 for 10 min then reduce heat to 350 for an additional 35 min.

Best served with a scoop of vanilla ice!

Trust me when I say this pie is amazing! The rhubarb provides the perfect amount of tang which compliments the sweetness of the strawberries. It’s no wonder my grandma’s strawberry rhubarb pie was loved by the whole family!

Enjoy!

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Wow, that is some excellent crust technique you have. And I agree that farmer’s markets are great places to find some of the less common fruits and vegetables. I get all my rhubarb from a local farm and freeze the extra for the winter.